Mor Kali (Mor Koozh) Recipe

Mor Kali(Mor Koozh) is a traditional recipe made using butter milk and rice flour. We can use it for the breakfast or for the evening tiffen. Its a dish which can be made very quickly. We can make it like upma or we can cut this mor kali in pieces and serve. Also if we add more oil and keep it in low flame for some more time, then the cooked mor kali will crumble and become even more yummy and crispy. Try this simple dish and share your comments!

Preparation and Yield:

Preparation time

15 mins

Cooking Time

15 mins

Servings

3

Recipe Category

Evening Tiffin

Recipe Cuisine

South Indian

Mor Kali (Mor Koozh) Recipe

Ingredients:

Rice Flour

1 cup

Water

1 cup

Sour Curd

1 cup

Gingelly oil

3 tablespoon

Mustard seed

1 teaspoon

Mor Milagai

4 (or Red chili -2 (small))

Urad dal

1 tea spoon

Curry Leaves

few

Salt

To taste

Hing

A small pinch

Mor Kali (Mor Koozh) Recipe

Method

Take a square container or plate and grease it with oil and set it aside

Take curd in a bowl and add water and beat the curd well to make it to a thin butter milk

Mix one cup of rice flour with the prepared sour butter milk. Add the salt and stir well so that there are no lumps

Heat the kadai (vanali) and add 1 tablespoon of Gingelly oil. Once the oil gets heat, add the mustard seeds. When the mustard seeds starts to sputter add the urad dal, Mor Milagai, Hing and curry leaves and mix well.

Add the rice flour/buttter milk mixture now and mix it well. Keep the flame low.

When the mixture becomes thick and shiny, add 2 teaspoon of gingelly oil and keep stirring. Again add 2 teaspoon of oil and keep stirring till the mixture rolls like a ball without sticking to the sides of the pan. If you wet you fingers with cold water and touch the mor kali, it should not stick to the fingers. If you feel sticky, stir the mixture in low flame for more time till it becomes non-sticky.

Pour the mor kali mixture to a greased plate. Take a spoon and in the back of the spoon, grease it with oil. Use the back of the spoon to level the mor kali mixture in the greased plate. Allow it to cool and then cut into cubes and serve it warm!

Home Maker. Born in a Brahmin family in Kallidaikurichi, Tirunelveli District. Inherited the secret of making tastier brahmin recipes from her mom and mother in law. Expertise in preparing Tirunelveli, Nagercoil and Kerala Food Stuffs.Now settled in Chennai with my son and daughter-in-law. Along with my DIL Sowmya Venkatachalam, I publish all the recipes. Sowmya is now fully taken up the responsibility and I am guiding her as she has a lot of passion to cooking.

MoarkaLi again rekindles childhood memories in me. My perimma used to make very tasty moarkaLi at home. Tirunelveli dishes are simple, healthy and truly tasty. Thanks to you for publishing all the conventional Tirunelveli side recipes